Indulge your sweet tooth without the guilt with our Mini Sugar Free Chocolate Pumpkin Cupcakes! Perfectly moist and rich in flavor, these delightful treats are not only a feast for the senses but also a healthier alternative to traditional desserts. Imagine biting into a soft, chocolatey cupcake infused with the warm essence of pumpkin and a hint of cinnamon – it's a match made in dessert heaven! With only 15 minutes of prep time, you can whip up a batch of 12 scrumptious cupcakes that will leave your guests asking for seconds. Ready to impress your family and friends with a dessert that’s both delicious and sugar-free? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup pumpkin puree
- 1/4 cup sweetener of choice
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper cupcake liners.
- In a large mixing bowl, sift together almond flour, cocoa powder, baking powder, cinnamon, and salt to ensure no lumps remain.
- In a separate medium bowl, whisk together pumpkin puree, eggs, sweetener, and vanilla extract until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a consistent batter forms. Be careful not to overmix.
- Using a cookie scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Gently tap the muffin tin on the counter to remove any air bubbles and ensure even distribution.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or top with sugar-free whipped cream before serving.
Tips
- Sift Your Dry Ingredients: Make sure to sift the almond flour and cocoa powder to eliminate lumps, ensuring a smooth and even batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle!
- Use Room Temperature Ingredients: For the best texture, let your eggs and pumpkin puree come to room temperature before mixing.
- Check for Doneness: Ovens can vary, so keep an eye on your cupcakes. A toothpick inserted in the center should come out clean when they are ready.
- Customize Your Toppings: Feel free to get creative! Dust with cocoa powder, or top with sugar-free whipped cream for an extra touch of indulgence.
- Storage Tips: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
